• Cut the pork fillet and cut into 9 slices. Then season with seasoned salt and garlic pepper. Heat the clarified butter in a pan and fry the pork tenderloin on both sides briefly. Put in a baking dish!

Preheat the oven to 150 degrees Celsius!

• Deglaze the roast set with cognac, bring to the boil briefly and loosen the set. Then add the cream and creme fraiche and season with seasoning salt / garip pepper if necessary. Pour over the medallions. Then cut the camembert into slices and spread it on the pork tenderloin. Cook in the oven for about 10 minutes!
• Serve! There was also grumberry knepfle and salad!

My seasoning salt:

• My seasoning salt

Garlic pepper:

• Garlic and pepper all-rounder; o)